Lakeland Lamb Sandwich
- 4 Lakeland lamb leg steaks
- 2 tbsp honey
- 1 tbsp olive oil
- 1 red onion, finely sliced
- Sprig rosemary
- 300ml lamb gravy
- 4 rashers of bacon, cut into lardons
- 1/4 small cabbage, shredded
- 4 bread buns
- 100g Gouda
- Salt and pepper
- Marinate the lamb in the honey for about 30 minutes or overnight.
- Heat the oil in a pan and cook the onions for a few minutes until soft. Then add the honey glazed steaks along with the rosemary and cook for a further 3-4 minutes. Remove the lamb and allow to rest for a further 3-4 minutes.
- Meanwhile, heat the gravy in the pan that you have removed the meat from and bring to a boil.
- In a separate pan, cook the bacon lardons until crispy and add the cabbage with a splash of water and pop the lid on to allow it to steam.
- When the gravy is boiling add the lamb back in and turn off the heat.
- Using a griddle pan toast the sliced buns, for a minute or so on each half. Layer on the the cabbage and bacon, add the Gouda and place the bun lid on. Pop back into the griddle pan for a minute or two to allow the cheese to become oozy.
This sandwich is great for using up left over Sunday roast vegetables. Maple syrup would work just as well for that sweet kick of flavour.